Christmas Fruit Balls (Kid's Version Rum Balls)

This is my alcohol-free rum ball recipe for all the little people and pregnant ladies out there.

As far as sweet treats go, these fruit balls actually make quite nutritious little snacks. Full of dried fruits and calcium rich sweetened condensed milk, they are high in sugar but also high in fibre, and a source of calcium and iron.

Christmas Fruit Balls

400g mixed dried fruit

100g glace cherries, chopped

1 cup freshly squeezed orange juice (approx. 2 oranges)

250g milk arrowroot biscuit

1 cup milk powder

2 tbsp pure cocoa powder

1 cup dessicated coconut (plus extra for rolling in)

1 can sweetened condensed milk (400g)

1. Preparation should begin a few days in advance. Pour orange juice over mixed fruit and cherries, cover, and store in refridgerator for at least 2-3 days.
2. Use a blender or food processor to crumb arrowroot biscuits.
3. In a large bowl, combine all dry ingredients - biscuit crumbs, cocoa powder, milk powder, and coconut.
4. Make a well in the centre of dry mix and pour in condensed milk and fruit. Stir well with a wooden spoon until thoroughly combined. Mixture will be reasonably difficult to stir.
5. Use a teaspoon to measure mix, form into balls and then roll gently in additional coconut to coat.
6. Place coconut coated balls on plate and then freeze until needed. 

Rum Balls (Adults Only Version)

Finally, the highly coveted and super secret family recipe has been released...

Best made a month in advance and stored in the freezer until required.

Rum Balls

400g mixed dried fruit

100g glace cherries, chopped

1 cup rum

250g milk arrowroot biscuits

1 cup milk powder

2 tbsp pure cocoa powder

1 cup dessicated coconut (plus extra for rolling in)

1 can sweetened condensed milk (400g)

1. Preparation should begin a few days in advance. Pour rum over mixed fruit and cherries, cover, and store in refridgerator for at least 2-3 days.
2. Use a blender or food processor to crumb arrowroot biscuits.
3. In a large bowl, combine all dry ingredients - biscuit crumbs, cocoa powder, milk powder, and coconut.
4. Make a well in the centre of dry mix and pour in condensed milk and fruit. Stir well with a wooden spoon until thoroughly combined. Mixture will be reasonably difficult to stir.
5. Use a teaspoon to measure mix, form into balls and then roll gently in additional coconut to coat.
6. Place coconut coated balls on plate and then freeze until needed.





Pear Friands

Ok, so I would probably categorise these as a party food, but they were also absolutely delicious, rich in good fats, and full of fibre from the whole pears and almonds.

Pear Friands

1 cup almond meal

1/2 cup SR flour

100g canola margarine

2 very ripe pears, cored and pureed fresh with skin

Juice of half a lemon

1 tsp vanilla extract

100g icing sugar

3 egg whites

1. Preheat oven to 200 degrees and lightly grease friand tin or prepare cupcake papers
2. Beat egg whites until stiff
3. Mix all other ingredients together in a large bowl
4. Add a little of the egg white mix to the large bowl and stir to combine well
5. Add remaining egg white and fold in very gently with a metal spoon
6. Spoon into tin or papers
7. Bake at 200 degrees for about 25 min



Superfood Sausage Rolls

In my world, sausage rolls can indeed be pretty super. I have modified this recipe to include ground flaxseed and chia breadcrumbs for their omega-3 content. Cannelini beans add fibre and protein. Puree carrot boosts the vitamin and fibre value further, not to mention the flavour. And of course, lean beef mince packs a punch with iron, a very important nutrient for toddlers.

These sausage rolls would be suitable from 10mths as a finger food. Or larger rolls can be made to suit adult tastes.

Unfortunately, they didn't last long enough for me to photograph.

Superfood Sausage Rolls

1 onion, finely diced

1 egg

1/2 cup puree carrot

2 tbsp tomato sauce

1/2 tsp mixed Italian herbs

1 cup fresh breadcrumbs (homemade with wholemeal chia bread)

2 tbsp organic golden flaxmeal

400g can cannelini beans, drained and mashed

500g lean beef mince

Salt and pepper to taste

2-3 sheets of reduced fat puff pastry

1 egg extra, beaten for use as eggwash

1. Combine all ingredients in a large bowl
2. Mix thoroughly with clean hands
3. Halve pastry sheets and fill with meat mix before rolling into sausage roll
4. Place large sausage rolls onto baking paper lined tray and brush with eggwash
5. Bake in preheated 180 degree oven for 30-40minutes or until golden brown
6. Makes 5-6 large sausage rolls. Slice into single portions when cooked and serve with side salad. Smaller rolls can also be made if preferred.